Tofu with Honey & Cinnamon
Honey, I marinated tofu.
I hope you like it.
Hoookay, so when it came to tofu, I had it all wrong. I thought it was this icky, moist, soggy, white squarish block-like lump I avoided in my miso soup. Okay, so maybe that’s a pretty accurate description… But I forgot to mention that it’s quite delicious.
Okay, insanely delicious. Especially when it sits in cinnamon and honey and oil for hours. Talk about a ginormous bowl of yum.
I mean, why can’t tofu and honey go hand in hand? And while we’re on the subject… How about we dunk these babies in said honey and a drizzle of oil and a dash of cinnamon?
That my friends, is how my brain works.
And that, my friends, is how some of my favorite recipes are born.
Honey and spice and everything nice.
Tofu with Honey and Cinnamon
(yields 4 servings)
1 package silken tofu, cut into 1-inch pieces
1/4 cup honey
2 tablespoons olive oil (plus more for cooking)
1/2 teaspoon cinnamon
1/4 cup vegetable broth (or more if needed)
Remove tofu from package and rinse under cold water. Pat dry with a paper towel to absorb any extra moisture or liquid. Cut into 1-inch pieces (mine yielded 40) and place into a bowl.
Combine honey, oil, and vegetable broth in a medium bowl and stir until combine. Pour mixture over tofu until it covers most pieces. Sprinkle on cinnamon and let sit in the marinade for at least 30 minutes.
Preheat a pan over medium-high heat and coat with a drizzle of oil. Place tofu onto pan and cook for 5-7 minutes. Flip each piece to cook the other side and grill until golden and crispy.
Serve immediately or store in an airtight container for up to five days.
Nutritional information (about 10 pieces if cut into 40): 175 calories, 8.5g fat (>1 sat, 5 mono, 2 poly), 19g carbs, 9g protein